Text 24406, 86 rader
Skriven 2007-12-21 15:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: perceptions 588
=======================
 DS> When I was a pre-teen, Mother often worked nights at the hospital
 DS> and Dad and I would go to dinner at Morrison's Cafeteria.   He had a
 DS> tendency to order a made-to-order sirloin steak -- well done.

If one wants well-done meat, why not go with the cuts that are
made more tender with more cooking, rather than the ones made
tougher? Some of the tastiest cuts, especially from the chuck,
are lovely when done gray and brown. Carol bought a shoulder
clod for Christmas, and the plan had been to do it by the high
temp method (450-500 for 15 min or less, then oven off until
eating time), but as Giant has "semi-boneless" leg of lamb for
$2.99/lb, the shoulder is going to get a moist heat treatment.
She'll be in charge of that, as if I had my druthers I'd do it
by the high-temp roast or eat it raw.

    He'd
 DS> eat less than half of it and pass the rest on to me.   I usually
 DS> dosed it well with ketchup or A1 sauce.   It was until years later
 DS> that steak could be cooked in a manner that did not request such
 DS> treatment:-}}

;)

 -=> Dale Shipp said to Burton Ford <=-

 DS> The main thing for both models is that those of us who can do so get
 DS> together for several days of informal sharing and mutual fun with
 DS> cooking and eating galore.  The group is now small enough that
 DS> either model is viable.

Any model that involves friends getting together over good food
and wine is viable!

Chili
cat: English, text only, chili
yield: 8 servings

Warm on low two tablepoons of peanut or other cooking oil
in a good skillet. Gradually add 2-3 tablespoons of bakers
flour and mix until the mess is the consistency of crumbly
uncooked pie crust. Then cook on medium high, stirring
with a wooden or steel spatula until the roux is medium
brown. Then scrape from the skillet to an ovenproof pot.

Add another tablespoon of oil to the uncleaned pot. Brown
2-3 lbs. stew beef or lamb, that has been cut to bite-sized
chunks or a bit smaller (Note: bribe your butcher to give
you a bit of bone for the pot). Sautee on medium high heat
until the cubes have just-turned color (not even very brown)
and swap with a slotted spoon to the pot with the roux.
Brown the meat in single-layer batches, so there's not too
much crowding. Leave whatever's wet and crusty in your
skillet. 

Toss into the skillet's liquid 3 coarsely chopped onions, 6
fresh bird's eye chilis and 4 crushed/minced cloves of
garlic. Let this mess absorb the liquid at medium high (you
can cover the skillet), and when the onions have turned
translucent and begun to colour, uncover the skillet, tamp
down the heat, and stir constantly until the onions are
about golden. Then dump it all into the oven pot. 

Throw 1 heaped tablespoon of ground red chili, 2 teaspoons
of ground cumin, and 1 teaspoon of crushed oregano into the
pot with 1 tablespoon salt and some lashings of black pepper
(Note -- Mexican Oregano is delectable and different from
Italian, pace Wiki: "Mexican oregano, Lippia graveolens --
Verbenaceae -- is closely related to lemon verbena."). Give
it all a stir dry. Then deglaze the skillet with three cups
of water and pour it on top (when you press all the meat and
veg down evenly in the pot, you should be able to see the
water level nearly reach the top).  

Heat the pot on the hob until it starts to steam or bubble
-- stir, cover, and transfer to oven set to 175'C. Let it
cook two hours in the oven until the meat is tender (if it
starts to boil and spit, turn the oven down 20'C). Throw a
handful of minced coriander on top, stir and cook another 15
minutes. The chili should be gravy-consistency and spicy.
The meat should be tender. And it will all taste twice as
good the next day. 
 
guardian.co.uk
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)